Anemia is a condition that commonly effects people with chronic disease. Anemia occurs where there is a deficiency of red blood cells and haemoglobin. Symptoms can be fatigue, weakness, depression, sore tongue, sensitivity to cold, shortness of breath and pale skin.
Oxygen is transported around the body by haemoglobin, which is stored inside red blood cells. Iron & vitamin B12 are crucial for healthy blood cell formation.
There are many causes of anemia and the three of the most common causes are:
- An iron deficiency
- Inflammation from chronic disease
- B12 deficiency
The root cause is different for all types. and it's also worth mentioning, it is possible to be iron deficient, but not be anaemic.
Identifying the root cause of anemia is important, so correct treatment can be taken. The Iron Disorders Institute states, “Taking iron pills for anemia of chronic disease could be harmful, even fatal.” (1)
Iron Deficiency Anemia
Iron deficiency is the leading cause of anemia worldwide and occurs as a result of an increased demand, decreased intake or reduced absorption.
Treatment is through iron supplementation, but if the root cause is not addressed, then it only masks the problem.
It can occur due to “certain medications, some dietary supplements, lead poisoning, toxic chemicals and alcohol abuse… Conditions that result in iron deficiency include blood loss from heavy menstruation, pregnancy, frequent or excessive blood donation, fibroids, digestive tract disease (including infections), as well as surgeries and accidents.” (1)
Stomach acid increases iron absorption, so medications that reduce this, like proton-pump inhibitors, antacids and calcium supplements can lead to iron deficiency and anemia. Iron absorption is also inhibited by certain foods like dairy products, tea, coffee, cocoa so it’s best to consume these away from meals. (2)
Heme vs non-heme Iron
There are two forms of iron, heme (haem) iron found in animal products and non-heme iron found in plant and animal foods. Most iron intake comes from non-heme sources even for non-vegetarians.
It is often thought people need red meat to increase their iron levels, because heme iron in meat is absorbed faster, but this is not the case and a balanced vegetarian diet contains plenty of iron.
“Haem iron is absorbed through the gut wall intact, regardless of how much we need. Non-haem iron absorption is more carefully controlled, as it is more readily absorbed when the body has need for iron — a protective measure for iron overload.……… Vegetarians who eat a varied and well-balanced diet are not at any greater risk of iron deficiency anaemia than non-vegetarians.” (3)
How to increase absorption
Instead of looking at iron intake, which is ample in a wholefood diet, The World Health organisation promotes the use of foods high in vitamin C, A and folic acid to enhance uptake of both forms of iron. Fermented foods like sauerkraut and kimchi also promotes iron absorption and consumption of these are encouraged (2).
To increase the uptake of non-heme iron, the Iron Disorders Institute suggests supplementing with vitamin B12 and B9 (folic acid). B9 can be obtained from a wholefood, plant-based diet, but B12 cannot and must be supplemented.
Anemia of Inflammation and Chronic Disease
Anemia from chronic disease is not related to iron status. This occurs when the body has fewer red blood cells and haemoglobin circulating. It is common in people with autoimmune diseases, cancer, chronic infections, diabetes, ulcerative colitis.
According to the Iron Disorders Institute, anemia of chronic disease is created by the body,
“When the body senses a potential threat, iron gets shuttled to ferritin to be contained so that the harmful invader cannot get to the iron. Just enough iron is made available to make red blood cells but no surplus is left to nourish harmful pathogens.”
The institute indicates that once harmful pathogens, inflammation and the underlying cause is corrected, the anemia will be resolved.
Two things that can help restore haemoglobin levels in the body, are:
- Vitamin B12
- Chlorophyll
Chlorophyll the blood builder
In 1915, chemist Richard Willstatter won a Nobel Prize in Chemistry for his research on plant pigments, especially chlorophyll. He uncovered the similarities between chlorophyll and haemoglobin. The main difference being heme is built around iron (FE) and chlorophyll around magnesium (Mg).
It was later discovered that chlorophyll is an excellent blood builder and can help reverse anemia. A 1936 study by J Howell Hughes and AL Latner observed that the body can convert chlorophyll into haemoglobin.
It was found that “Very small doses markedly increase the speed of haemoglobin regeneration”(4). The molecular structure between haemoglobin and chlorophyll indicate why.
Chlorophyll is found in green plants, so including these in our diet can help reverse anemia from chronic disease. Good food sources are:
- Dark, green leafy vegetables like cabbage, spinach, kale and broccoli
- Salad greens and sprouts
- Herbs like parsley, basil and coriander
- Green beans
- Chlorella, spirulina and wheatgrass
Green foods are also high in vitamins and minerals, eating them promotes healthy bacteria, are alkalizing and anti-inflammatory. So, there is more than one good reason to eat your greens.
Another powerful way to combat anemia is with vitamin B12.
B12 is contained in animal products, but since these should be limited while healing, supplementation is required. B12 is essential for healthy blood cell formation and when used in combination with chlorophyll, blood cells can form and function at their best.
Vitamin B12 Deficiency/ Pernicious Anemia
There are several causes of B12 deficiency. Pernicious anemia is an autoimmune disease that damages the stomach and prevents it making intrinsic factor.
The intrinsic factor is a protein that allows the body to absorb vitamin B12 and without it, deficiency develops, and anaemia follows.
A study conducted in 1969 (5) showed the effectiveness of treating pernicious anemia with B12,
“The treatment with high oral doses of vitamin B12 thus constitutes a convenient and completely reliable maintenance therapy in pernicious anemia and other states of B12 deficiency and is a fully acceptable alternative to the conventional method of vitamin B12 injections. This type of therapy (1000μg B12 daily) was introduced into Sweden in 1964 and is now extensively used.”
When we understand the root cause of anemia, we can take suitable actions to correct it. It is apparent that B12 and chlorophyll will benefit all types of anemia and rebuild healthy red blood cells and abundant health.
1. Iron Disorders Institute. Iron deficiency anemia & anemia of chronic disease. Retrieved from www.irondisorders.org
2.World Health Organisation (2020) Iron Deficiency anaemia assessment, prevention and control Retrieved from https://www.who.int/nutrition/publications/en/ida_assessment_prevention_control.pdf Document WHO/NHD/01.3.
3. Saunders.A et al. (2013) Iron and vegetarian diets Med J Aust Vol 199 Issue 4 (11-16) Doi:10.5694/mja11.11494
4. J Howell Hughes, A L Latner (1936) Chlorophyll and haemoglobin regeneration after haemorrhage, The Journal of physiology 4:86(4):388-95 DOI:10.1113/jphysiol.1936.sp003374.
5. Berlin, H., Berlin, R. and Brante, G. (1968), ORAL TREATMENT OF PERNICIOUS ANEMIA WITH HIGH DOSES OF VITAMIN B12 WITHOUT INTRINSIC FACTOR. Acta Medica Scandinavica, 184: 247–258. doi: 10.1111/j.0954-6820.1968.tb02452.x.